Perpetual Spinach, the gift that keeps on giving.
As the days lengthen, we have an abundance of growth in the polytunnels again. Salads, oriental stir fry greens, winter purslane and various flower crops have survived the darkest days, casting off their dull winter hues and starting to turn a brighter Springier shade of green. My favourite winter crop in the tunnels has been the perpetual spinach, I don’t think I’ve ever seen it grown better than here at Forty Hall Farm!
Some of the more initiated among you may well know that perpetual spinach is not a spinach at all, but rather in the beet and chard family. Unlike the true spinach, the ones you often find as baby leaf in supermarkets, it is resilient to bolting, and is preferred by organic growers as a reliable, easy-to grow, nutritious and tasty alternative.
However last summer we struggled to grow it here; being part of the beet family the perpetual spinach likes to be open to the fresh air blowing through and cannot be covered with crop nets without it going mildewy. Without the nets, they were highly susceptible to pigeon, pheasant and parakeets also enjoying them.
Luckily in the tunnels we have the best of both worlds, cover against avian foragers and a good climate for growth, even in February. We hope you enjoy trying the new season spinach, it’s available as an add-on or swap for the next few weeks – it truly is the best I have tasted!
Simple Skillet Perpetual Spinach and Eggs (15mins)
Perpetual Spinach tends to have a more robust and earthy flavour than baby leaf spinach and is best cooked rather than raw in a salad. They also hold their structure better than regular spinach. I tend to chop the stalks off if they are thick, cut them up and cook for a little longer to add a crunchy texture to the spinach.
- 200g bag of perpetual spinach
- 3-4 large eggs
- 1 tbsp olive oil or butter
- Garlic, finely chopped (optional)
- Salt, pepper and a pinch of nutmeg
- Heat oil/butter in a large skillet over medium heat.
- Add the spinach and garlic (if using). Cook for 2-3 minutes until wilted.
- Season with salt, pepper, and nutmeg. If the spinach has released a lot of water, cook until it evaporates.
- Make 3-4 small wells in the spinach and crack an egg into each.
- Cover with a lid and cook for 3-5 minutes, until the whites are set but the yolks are still runny.
- Serve with crusty bread.
Creamed Spinach Mac and Cheese
- 300g short cut pasta
- 2 tbsp unsalted butter
- ½ sweet onion, diced
- 2 garlic cloves, minced
- pinch of salt and pepper
- 2 tablespoons flour
- ¼ teaspoon freshly ground nutmeg
- 200g spinach, adding extra greens will work well here too, chopped
- 300ml cups milk
- 400g cheese, mozzarella, cheddar and parmesan work well, freshly grated
- crispy onions or breadcrumbs, for topping
- Preheat oven to 180C.
- Heat a large oven-safe pot over medium-low heat and add the butter. Stir in the onion and garlic with a pinch of salt and pepper. Cook, stirring often, until the onions have softened.
- Cook the pasta in another pot.
- Stir the flour into the onions to create a roux. Cook for 2 to 3 minutes, until it becomes golden in colour and starts to smell nutty. Slowly stream in the milk while stirring constantly. The mixture will begin to come together and thicken. Stir in the nutmeg.
- Add in the chopped spinach - Stir until it cooks down and softens.
- Stir in almost all the cheese (reserve a bit for topping) and the pasta. Toss it together repeatedly until it is combined.
- Top with the remaining grated cheese. Top with crispy onions. Bake for 35 to 30 minutes, until golden and bubbly.
